This is the first written article in March of the School for Housewives 1903 series published on Mar 29, 1903, and is a short article on luncheon.
School for Housewives – A Tempting Chafing Dish Luncheon
A spring time luncheon for two, which contains one hot dish, sandwiches, fruit, cakes and coffee, may be cozily served with the aid of a chafing dish, on a small table in the sitting room.
Creamed shrimp on toast is the hot dish selected. It is simple enough to be successfully prepared by a novice. Beat in a chafing dish the yolks of two eggs, half a cup of cream, a teaspoonful of anchovy sauce. Sit all the while with a wooden spoon; when the cream begins to thicken put in half a pint of boiled shrimp. Let the shrimp get hot, but do not allow to cook long enough for the eggs to curdle. Serve on strips of toast.
To make the lettuce sandwiches, cut the bread out with a sandwich cutter, removing all crust. The lettuce s cut into strips, not minced. These are put between the buttered slices of bread and well moistened with mayonnaise.
The strawberries are served with shipped cream; a tempting plate of macaroons is passed with them.
Coffee is large cups is served all through the lunch.
This gives quite a sufficient repast to invite a friend to enjoy with you, and yet involves so little fuss that it is in the reach of the college girl or bachelor girl, who has only a limited amount of room and convenience.
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